Have hot biscuits anytime.
A simple recipe for easy biscuits. I like to freeze most of them to have hot biscuits anytime! They puff up nicely, even after being frozen. You can also refrigerate them, but bake within a couple of days if you use dairy milk.
2 Cups Flour (plus extra for kneading)
3/4 Cup Milk (or just under)
1/3 Cup Shortening
1T Baking Powder
(Optional) 2T Butter & .5t Salt for topping
Fork or Pastry Cutter
Something to Cut the Rounds (Cookie Cutter, Measuring Cup, or Round Glass)
Baking Sheet or Glass Baking Dish
Add flour, baking powder, sugar, and salt to a bowl. Mix well.
Cut in shortening with fork or pastry cutter until the mixture resembles coarse sand.
Add in milk a little at a time until it forms a soft dough. You may need a little less than 3/4 cup, so if it becomes very sticky, don't add it all.
Knead until just combined, and use your fingers to spread it out into a thick sheet about 3/4" to 1" thick.
Leave a small pile of flour to dip your cutter in before cutting the dough so it doesn't stick. Cut the rounds and place on your baking sheet.
(Optional) If you wish to freeze them, cover the container so it is airtight and place them in the freezer. Make sure none of them are touching. After they have frozen completely, you can put them into a smaller container.
Bake at 425 for 12-15 minutes, a little longer if they're frozen.
(Optional) Top the biscuits with a mixture of melted butter and salt.
Christina V. Mills is the creator of Liveology® Yoga Studios & Magazine and our products. She is a lifelong spiritual seeker, writer, and yoga teacher. Follow her on Instagram @morelifemoreyoga.
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